Louisiana Style Free Range Chicken Tenders
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 178 kcal | 9% |
| Fat | 8.1 g | 12% |
| of which saturates | 1.1 g | 5% |
| Carbohydrate | 9.2 g | 3% |
| of which sugars | 2.3 g | 3% |
| Fibre | 0.00 g | 0% |
| Protein | 17.0 g | 34% |
| Sodium | 0.59 g | 26% |
Open Food Facts, ODbL, record updated 22 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Chicken (64%),Water, Flour (Maize, Wheat), Thickeners (1420, 412, 415), Vegetable Oil, Salt, Mineral Salts (339, 450, 451, 452, 500), Natural Colours (160c, 100), Spices (Pepper, Celery), Herbs (Fennel, Rosemary, Thyme, Sage, Oregano), Wheat Gluten, Egg Powder, Yeast Extract, Sugar, Natural Flavours.
- E100CurcuminColour
- E1420Acetylated starchEmulsifier · Stabiliser · Thickener
- E160cPaprika extractColour
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded chicken”: 3.87 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.